I couldn't find any powdered soy sauce, so I figured I'd just dehydrate my own! Well, two days later, 1 cup on a liquid tray has crusted over and thickened somewhat, but not dehydrated. Is there a trick to this (including just giving up)?

It should get it to the point where you can make a loose paste, and spread it on one of your trays. Send it through a food/coffee grinder after it dries. You may have to cut it again with flour there. Most soy sauce is derived from wheat (flour).

I'll have to order some items, mix them together, I'm not into freezerbag cooking but it would work in my pot - bring water to boil, throw stuff in, maybe let it simmer on low for 1 minute until it boils, let it sit for a few minutes, voila!

I've decided to try dehydrating miso. I mixed some ginger, garlic and soy sauce in it. I'll let you know if it was any good in about 2.5 weeks. I'm leaving for Glacier tomorrow. Hope it's dry by tomorrow.

Well, so far I can tell you that miso does dehydrate. Overnight it turns into a soft leathery mass, even the stuff I made mixed with ginger, garlic and soy sauce. It smells good so I'm pretty sure it's going to make my dinners really tasty.

In my case, I had a tub of miso in the fridge and no soy sauce packets and was hours from leaving on a trip. Just enough time to dehydrate it. It actually worked well, but takes more miso than I expected to flavor my food well.